Chawanmushi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare your steamer by filling it with water and bringing it to a boil over high heat.

   Ca. 5 min.

   Kokkens note: Ensure the water level is not so high that it will touch the bottom of your steaming cups.

2. 2

   In a bowl, gently whisk the eggs until just combined, being careful not to create too many bubbles.

   Ca. 1 min.

   Kokkens note: Over-whisking can lead to a frothy, less smooth custard.

3. 3

   Add the dashi, soy sauce, and mirin to the whisked eggs and mix gently.

   Ca. 1 min.

4. 4

   Strain the egg mixture through a fine-mesh sieve into a clean bowl to remove any remaining egg white strands and bubbles.

   Ca. 2 min.

   Kokkens note: This step is crucial for achieving a perfectly smooth custard texture.

5. 5

   Divide the chicken, shrimp, shiitake mushroom, and ginkgo nuts evenly among two heatproof chawanmushi cups or ramekins.

   Ca. 3 min.

6. 6

   Carefully pour the strained egg mixture over the fillings in each cup.

   Ca. 1 min.

   Kokkens note: Do not fill the cups completely to the brim; leave a small space for expansion during steaming.

7. 7

   Cover each cup tightly with aluminum foil or a lid if your cups have them.

   Kokkens note: This prevents condensation from dripping onto the custard, which can cause an uneven texture.

8. 8

   Place the covered cups into the steamer basket.

9. 9

   Steam over medium-low heat for 12-15 minutes, or until the custard is just set but still slightly wobbly in the center.

   Ca. 15 min.

   Kokkens note: To check for doneness, insert a skewer into the center; if clear liquid comes out, it's ready. If it's cloudy, steam for a few more minutes.

10. 10

    Carefully remove the cups from the steamer.

    Kokkens note: Be cautious as the cups will be hot.

11. 11

    Garnish with fresh mitsuba, if using, and serve immediately.

    Ca. 1 min.

    Kokkens note: Chawanmushi is best enjoyed warm.